The influence of ultrafiltration of ewe's milk on soft cheeses properties

• Autorzy: Bonczar G. , Domagala J. , Walczycka M.
• Języki publikacji: EN

Abstrakty

EN

Ewe's milk non-concentrated and concentrated by ultrafiltration to 60% of initial volume, was processed into soft cheese. The cheese were stored, in 4°C, for 14 days. The milk, retentate and fresh cheese were analyzed and also cheese after 7 and 14 days of storage were estimated. Organoleptic assessment, yield, physico-chemical properties and texture analyses were done in cheese. It was observed that cheese yield made from ultrafiltrated milk was higher than from non-concentrated milk. The fresh cheese made from concentrated milk contained more: water, total nitrogen compounds and free fatty acids and less fat. These cheese were softer and had higher cohesiveness than cheese made form non-concentrated milk. The ultrafiltration enchanced the cheese properties. All cheese were edible after 14 days of storage.

Słowa kluczowe

EN

physicochemical property; dairy industry; ultrafiltration; membrane technology; cheese production; texture; milk processing; milk ultrafiltration; yoghourt; fresh cheese

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2002
• Tom: 05
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Bonczar G.

• Krakow Agricultural University, 29 Listopada 52, 31-425 Krakow, Poland

autor

Domagala J.

autor

Walczycka M.

Bibliografia

• Abd El-Salam M. H., 1987. Domiati and Feta type cheeses. Cheese: chemistry, physics and microbiology. Elsevier, London.
• Alichanidis E., Polychroniadou A., 1995. Special features of dairy products from ewe and goat milk from the physicochemical and organoleptic point of view. Proc. IDF Greek National Committee of IDF CIRVAL. Creta (Greece), 21-43.
• Atif M., Kamel E., Attia K., 1994. Produkcja sera typu Feta z mleka zagęszczonego przy użyciu ultrafiltracji [Production of Feta type cheeses from the utrafiltrated milk]. Przegl. Mlecz. 11, 270-271 [In Polish].
• Barbano D. M., Sciancalepore V., Rudan M. A., 1988. Characterization of milk proteins in ultrafiltration permeate. J. Dairy Sci., 71, 2655-2657.
• Budsławski J., 1973. Badanie mleka i jego przetworów [Determination of milk and dairy products quality]. PWRiL, Warszawa [In Polish].
• Calvo M. M., Espinoza N. A., 1999. Syneresis rate of cow's, ewe's, and goat's curd. Effect of thermal treatment and ultrafiltration. J. Agric. Food Chem., 47, 883-886.
• Covacevich H. R., Kosikowski E. V., 1978. Mozarella and cheddar cheese manufacture by ultrafiltration principles. J. Dairy Sci., 61, 701-709.
• Deeth H. C., Fitz-Gerald C. H., 1976. Lipolysis in dairy products. Austr. J. Dairy Technol., 31, 53-57.
• El-Gazar F. E., Marth E. H., 1991. Ultrafiltration and reverse osmosis in dairy technology; a review. J. Food Prot., 54, 801-809.
• Green M. L., Grandison A. S., 1987. Secondary (Non-enzymatic) phase of rennet coagulation and post-coagulation phenomena. Cheese: chemistry, physics and microbiology. Elsevier, London.
• Kurpisz W., 1984. Ocena organoleptyczna produktów mleczarskich [Organoleptic determination of dairy products]. ZW CRS, Warszawa [In Polish].
• Nakazawa Y., Furusawa M., Hohno H., Shida T., 1991. Proteolysis of quarg manufactured from milk concentrated by ultrafiltration. Milchwiss., 46, 640-643.
• Polska Norma PN-73/A-86232. Mleko i przetwory mleczne. Sery. Metody badań [Milk and dairy products. Cheese. Methods of determination] Polska Norma PN-73/A-86232 [In Polish].
• Polska Norma PN-ISO 11036. 1999. Analiza sensoryczna. Metodologia. Profilowanie tekstury [Sensoric analysis. Methodology. Texture profiles] Polish Norm PN-ISO 11036 [In Polish].
• Premaratne R. J., Cousin M. A., 1991. Changes in the chemical composition during ultrafiltration of skim milk. J. Dairy Sci., 74, 788-795.
• Spangler P. L., Jensen L. A., Amundson C. H., Olson N. F., Hill C. G., 1990. Gouda cheese made from ultrafiltered milk: effects of concentration factor, rennet concentration, and coagulation temperature. J. Dairy Sci., 73, 1420-1428.
• Srilaorkul S., Ozimek L., Ooraikul B., Hadziyev D., Wolfe F., 1991. Effect of ultrafiltration of skim milk on casein micelle size distribution in retentate. J. Dairy Sci., 74, 50-57.
• Surmacka-Szcześniak A., 1963. Classyfication of textural characteristics. J. Food Sci., 28, 385-389.